Oatmeal Boston Cream Pie

Boston cream pie is my Dad's favorite cake. Here is my oatmeal version of this. This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. Printable PDF recipe here

If you look at the top of the pie you'll see little white blobs, those are where the ganache was re-spread when the plastic wrap touched it - be ever so careful.

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 2 teaspoons vanilla

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour into a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan. 
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about one hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake.
11. Let sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for 3 hours.
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula (my cake server was MIA), slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this.

These are some of the different dark chocolate bars I use.

Macaroni and Oatmeal Cheese

I already raved about oatmeal cheese plain cheddar, bacon horseradish, and Sriracha, this post is the delicious easy way to make macaroni and oatmeal cheese. Choose any of the above cheeses - bacon horseradish is my favorite.

• 12 - 16 ounce package of macaroni
• 2 cups oatmeal cheese
• 1/3 cup almond milk (unsweetened)
• Salt and pepper

1. Cook macaroni according to package instructions, drain pasta in colander, and return to cooking pot.
2. On medium heat add milk and oatmeal cheese, stirring to combine. 
3. Season with salt and pepper. My favorite topping is Sriracha. 
4. Enjoy!

Bacon Horseradish Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a queso. The seasonings make this taste like a bacon horseradish cheddar, it's the liquid smoke and wasabi. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Plain oat cheddar recipe here and spicy Sriracha oat cheese here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 2 teaspoons liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon prepared wasabi 
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Oatmeal Cheddar Cheese

I love oatmeal - I am surprised that oat cheese has topped my preference over cashew cheeses, it in my opinion is creamier and has a better flavor. I make cakes with oatmeal, but never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This recipe is for plain cheddar, other additions can be added to make a spicy Sriracha cheese or my favorite, a bacon horseradish flavor. The recipe makes close to five cups of cheese, so feel free to separate into small batches for seasoning. This can be eaten cold from the fridge or heated to be a queso. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. This cheese also reheats well in microwave and when re chilled firms back up - this cheese is amazing.

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons agar agar powder 
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Oatmeal Chocolate Cheesecake

This recipe is cooked mostly on the stove top and requires only the crust to be baked. It is topped with a smooth delicious ganache. It is like a chocolate silk pie, creamy and delicious; you won't even miss the cream cheese. Printable PDF recipe here

Crust:

• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 1/2 tablespoons oil

Filling:

• 2 cups oatmeal
• 4 cups almond milk
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 1/2 cup sugar
• 2 tablespoons flax seed meal
• 1 teaspoon vanilla
• 3.2 - 4 ounces dark chocolate bar

Ganache topping:

• 2/3 cup almond milk
• 2 tablespoons smart balance
• 3.2 - 4 ounces dark chocolate bar
• 1/4 cup powdered sugar
• Salt flake (optional)

1.  Pre heat oven to 350F.
2. In a food processor combine pecans and coconut shreds, process until small and granular. Pour in to a mixing bowl, add oil, and stir to combine.
3. In a spring form cheesecake pan, lay a circle of parchment cut to fit in bottom of pan, lightly oil sides of pan.  
4. Pour crust mixture into pan base and press crust into base and up sides half an inch. Bake crust 5 - 7 minutes, sides will lightly brown. Remove from oven and allow to cool.
5. In a large pot, add oatmeal, almond milk, and salt. Cook oatmeal on medium heat until thickened, about 5 - 10 minutes.   
6. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
7. Pour chocolate filling into pre-baked cheesecake pan. Allow to cool to room temperature, about an hour.
8. In a medium heavy bottom pot, add almond milk, smart balance, and chocolate bar snapped into squares.  
9. Heat over medium heat, whisking constantly. Once fully combined and mixture starts to bubble, turn off heat.
10. Whisk in powdered sugar. Slowly pour over cheesecake spreading with spoon to coat top of cake. Sprinkle with salt flake. Let sit at room temperature for 30 mintutes.
11. Cover with plastic wrap and refrigerate three hours before serving. 
12. Using a knife loosen sides from spring form pan. Carefully lift off sides, using a cake server or even a thin sturdy George Foreman grease spatula, slide the parchment and cake onto a plate.
13. Cut and enjoy! A glass of wine pairs amazingly with this 

Spicy Oat Cheese

I love oatmeal - I never thought it would be so versatile that it could be made into a spreadable cheese, but here we are. This can be eaten cold from the fridge or heated to be a spicy queso. The seasonings make this taste like a buffalo cheddar. Spread on crackers, dip pretzels or chips in, toss in pasta for mac and cheese, top a baked potato, or spread on bread and make a sandwich or grilled cheese. Other flavoring recipes include plain cheddar and bacon horseradish. Printable PDF recipe here

• 1 cup rolled oats oatmeal
• 2 1/2 cups water
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon yellow mustard
• 1/3 cup olive oil (or oil of your choice)
• 2/3 cup nutritional yeast
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid smoke
• 2 tablespoons sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper
• 1 tablespoon hot sauce
• 2 tablespoons agar agar powder
• Or swap this for ground flax seed meal, it will still thicken it and be melt-able

1. In a medium heavy bottom pan, add oatmeal and water. Cook until thickened, about five to seven minutes.
2. Pour cooked oatmeal into a food processor, blender, or leave in pan and use immersion blender. Add remaining ingredients and process until smooth.
3. Oil glass or crockery, pour mixture in and let cool, cover with plastic wrap and refrigerate for 4 hours if using cold. You can also use right away if you want a warm gooey cheese.

Cocoa Roasted Walnuts

This is a cocoa twist on my Baklava Roasted Walnuts recipe.  I like walnuts for these types of spiced nuts because the ridges capture the sugar coating. Also, try this with pecans. Printable recipe here.

Serves 8

• 1/4 cup sugar (or I have also used 1/8 cup sugar and 1/8 cup Splenda) 
• 1 tablespoon cocoa powder
• 1 small pinch of salt
• 2 cups walnut halves
• 1/4 cup maple syrup
• 1/4 cup water
• 1 tablespoon butter or butter substitute (I used smart balance)
• 1 teaspoon vanilla extract

1. In a medium sized bowl combine sugar, cocoa powder and salt, set aside.
2. In a medium pot over medium heat bring water and maple syrup to a boil, stir in butter, vanilla, and walnuts.  Stir gently until syrup mixture has become thickened and is coating the nuts.
3. Scrape coated walnuts into bowl of sugar mixture, stir to coat.
4. Lay coated nuts on to wax paper or silicone mat to cool.
5. Enjoy! 

Waiting for these to cool before jamming them all in my mouth